Ingredients
2 tablespoons unsalted butter
1 large shallot, finely
2/3 cup arborio rice
1/4 cup white wine
1 tablespoon lemon juice
2 cups chicken stock, divided
2 tablespoon heavy cream
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh parsley
Salt and black pepper to taste
Preparation
Preheat oven to 400 F.
Melt butter in the flower cocotte over medium heat. Add shallot and cook, stirring occasionally, for 2 - 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes.
Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. It will thicken a bit more upon standing.)
Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy
